3-Ingredient Walnut Meringue Cookies: Easy Gluten-Free Recipe for Leftover Egg Whites

Finding yourself with a surplus of egg whites is a common occurrence, especially after a round of holiday baking or preparing recipes that call for egg yolks like custards, ice cream, or Hollandaise sauce. Instead of letting those precious egg whites go to waste, why not transform them into something truly delightful? This recipe for Walnut Meringue Cookies is not just a solution for your leftover egg whites; it’s a simple, elegant, and incredibly delicious treat that everyone will love.

These fantastic cookies require only three core ingredients, making them an ideal choice for a quick baking project. Even better, they are naturally free from both flour and dairy, which means these little delicacies are an amazing lactose- and gluten-free treat that caters to various dietary needs without compromising on flavor or texture. Prepare to impress with minimal effort!

Whether you’re looking for a quick dessert, a thoughtful homemade gift, or a way to reduce food waste, these walnut meringue cookies are the perfect answer. Their delicate crunch and rich nutty flavor make them a versatile and satisfying treat for any time of year.

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🥘 Simple & Sweet Ingredients

You’ll be amazed at how such a small list of ingredients can create such a wonderful cookie! This recipe is designed to be effortlessly simple, focusing on the natural flavors of high-quality ingredients. For a small batch yielding about 20 delightful cookies, you’ll only need two egg whites, a generous amount of ground walnuts, and some powdered sugar. Should you wish to double your bounty or experiment with other nuts, simply scale up the quantities of egg whites, ground nuts, and sugar proportionally.

• Egg Whites: The foundation of our meringue. For best results, ensure your egg whites are at room temperature. This allows them to whip up to a greater volume and more stable foam, which is crucial for fluffy meringue. Always be careful to separate them perfectly; even a tiny speck of yolk can prevent them from whipping properly.
• Ground Walnuts: These provide the signature nutty flavor and a lovely texture contrast to the crisp meringue. You can buy pre-ground walnuts or grind whole walnuts yourself in a food processor. If grinding your own, pulse them gently to avoid turning them into nut butter. The fresher the walnuts, the more intense the flavor.
• Powdered Sugar: Also known as confectioners’ sugar or icing sugar, powdered sugar dissolves more easily and quickly into egg whites than granulated sugar. This helps create a smooth, stable meringue without a gritty texture, ensuring your cookies are perfectly sweet and delicate.

These three humble ingredients come together to create a truly magical cookie, proving that often, less is more when it comes to delicious baking!

🍽 Essential Baking Equipment

Even though this recipe is incredibly simple, having the right tools can make the process even smoother and more enjoyable. Most of these items are standard kitchen equipment, so you likely already have them on hand. If not, they are excellent investments for any aspiring baker.

• Baking Sheet: A sturdy baking sheet is essential for even heat distribution, ensuring your cookies bake uniformly.
• Parchment Paper: Crucial for preventing the meringues from sticking to the baking sheet and for easy cleanup. Do not substitute with aluminum foil or simply greasing the pan, as meringues are delicate.
• Mixer or Food Processor: A hand mixer with whisk attachments is perfect for whipping egg whites to stiff peaks. A stand mixer works equally well. If you’re grinding your own walnuts, a food processor is indispensable.
• Piping Bag (Pastry Bag): While not strictly mandatory (you could use two spoons), a piping bag allows for neat, uniformly shaped cookies. You won’t need a special nozzle for this recipe; simply snip off the tip of the bag.
• Mixing Bowl: A clean, dry mixing bowl is vital for whipping egg whites. Stainless steel or glass bowls are preferred as plastic can sometimes retain grease residue, which can inhibit egg whites from whipping properly.
• Tablespoon: For accurate measuring and scooping, if not using a piping bag.
• Cookie Jar: An airtight cookie jar is perfect for storing your finished meringues, keeping them fresh and crispy.

🔪 Step-by-Step Instructions for Perfect Meringue Cookies

These Walnut Meringue Cookies are remarkably quick to prepare, often taking less time for the hands-on work than for the oven to preheat. To ensure a seamless baking experience, I highly recommend completing all necessary prep work before you begin mixing. This efficiency will allow you to move from one step to the next with ease, leading to perfectly baked cookies.

1. Preheat Oven & Prepare Baking Sheet: Begin by preheating your oven to 302 °F (150 °C) using the top/bottom heat setting. While the oven warms up, line a large baking tray with parchment paper. This parchment paper is essential for preventing the delicate meringues from sticking and ensures easy removal once baked.
2. Whip Egg Whites to Stiff Peaks: In a very clean, dry mixing bowl, start beating the room-temperature egg whites with your mixer on medium-high speed. Continue until they form stiff, glossy peaks. This means when you lift the beaters, the egg whites stand up straight and hold their shape firmly.
3. Gradually Add Nuts and Sugar: Once your egg whites are stiff, slowly and gradually add the ground walnuts and powdered sugar. Do not dump them all in at once, as this can deflate the egg whites. Instead, gently fold them in using a spatula or your mixer on the lowest speed until just combined. Overmixing at this stage can lead to a less airy meringue. The mixture should be thick, uniform, and still hold its structure.



4. Pipe Cookies onto Baking Sheet: Carefully transfer the thick meringue mixture into a piping bag. You don’t need a fancy nozzle; simply snip off a small corner of the piping bag to create an opening of about ½ inch (1-1.5 cm). Now, pipe tiny, even heaps of the mixture onto your parchment-lined baking tray. Be sure to leave enough space between each cookie, as they will spread slightly during baking. Since this recipe does not use cream of tartar or baking powder, these cookies tend to spread more in width than in height, resulting in a delightfully chewy rather than perfectly crisp meringue.
5. Bake Until Lightly Golden: Place the baking tray in the preheated oven and bake for 20-25 minutes. Baking times can vary depending on your oven, so keep a close eye on them. The cookies are ready when they turn a beautiful, light golden-brown color. This indicates they are cooked through and have developed their unique chewy-crisp texture.
6. Cool Completely: Once the cookies reach the desired color, remove them from the oven and let them cool down completely on the baking tray. Meringues are fragile when warm, and they firm up as they cool. Resisting the urge to move them too soon will ensure they don’t break.
7. Store Properly: After they have cooled completely and are firm to the touch, transfer the cookies to a well-sealed, airtight cookie jar. For best results and to prevent any sticking, I always recommend lining the cookie jar with greaseproof paper (wax paper or parchment paper) before placing the cookies inside. This simple step ensures your beautiful meringues stay perfect until you’re ready to enjoy them. Store them in a cool, dry place to maintain their texture.

Enjoy these wonderfully simple yet sophisticated walnut meringues! They are a testament to how effortlessly delicious baking can be.

📖 Exciting Variations to Try

While the classic Walnut Meringue Cookie is delightful on its own, this recipe is incredibly versatile and lends itself beautifully to various creative variations. Don’t be afraid to experiment with different nuts and flavorings to discover your new favorite combination!

• Nutty Adventures: The easiest way to change up these cookies is by swapping out the walnuts for other ground nuts.
  • Almond Meringues: Use finely ground almonds for a classic, delicate flavor. Almonds pair wonderfully with a touch of almond extract.
  • Pecan Meringues: Ground pecans offer a slightly richer, buttery taste.
  • Hazelnut Meringues: Toasted and ground hazelnuts provide a robust, earthy flavor that’s especially good with chocolate.
  • Pistachio Meringues: For a vibrant color and unique flavor, use finely ground pistachios.
  • Coconut Kisses: If you’re a fan of tropical flavors, grated coconut is an excellent choice. For a dedicated coconut version, check out my Coconut Kisses (Meringue) Cookie Recipe.
• Flavor Boosters: A tiny splash of extract or a dash of spice can completely transform these meringues. Add these along with the powdered sugar and nuts.
  • Vanilla Extract: A universal enhancer, vanilla complements walnuts perfectly.
  • Almond Extract: If using almonds, a drop of almond extract will intensify the nutty flavor.
  • Coffee or Espresso Powder: For a sophisticated mocha twist, add 1-2 teaspoons of instant coffee or espresso powder.
  • Cocoa Powder: Sift in a tablespoon or two of unsweetened cocoa powder for a chocolatey meringue.
  • Citrus Zest: Finely grated lemon, orange, or lime zest can add a bright, zesty note.
  • Spices: A pinch of cinnamon, nutmeg, or cardamom can add warmth, especially for holiday baking.
• Sweet Add-ins: For extra texture and sweetness, gently fold in these small additions at the very end.
  • Mini Chocolate Chips: A classic pairing with nuts and meringue.
  • Sprinkles: Add a festive touch for special occasions or kids’ parties.
  • Chopped Dried Fruit: Tiny pieces of dried cranberries or apricots could add a chewy, fruity burst.

Remember, the key is to gently fold in any additions to maintain the airy structure of the meringue. Have fun experimenting and personalize your cookies!

🙋🏻 Frequently Asked Questions about Meringue Cookies

Can you make meringue cookies without cream of tartar?

Absolutely, yes! The recipe described here is intentionally made without cream of tartar or any other baking powder. Cream of tartar is an acidic ingredient often used in meringue to help stabilize egg whites, ensuring they whip up faster and create a very crisp, dry, and often taller meringue. By omitting it, as in this walnut meringue recipe, you achieve a different, equally delightful texture. These cookies will be wonderfully chewy and moist on the inside, with a lovely crispy exterior, rather than being thoroughly crisp and dry like traditional meringues with cream of tartar. This variation offers a unique and satisfying bite that many people prefer.

How to freeze egg whites?

Freezing egg whites is an excellent way to prevent food waste and always have them on hand for recipes like this! The best and most convenient way to freeze egg whites is using an ice cube tray. Simply pour one egg white into each compartment of the tray (or two teaspoons per compartment, as two teaspoons of egg white roughly equal one large egg white). Once frozen solid, transfer the egg white cubes to an airtight freezer bag or container. This method helps you keep track of quantities easily. When you’re ready to use them, simply thaw the desired number of egg white cubes in the refrigerator overnight or at room temperature for a few hours. Make sure they are fully thawed and at room temperature before whipping for best results.

How long do meringue cookies last?

When stored correctly in an airtight container at room temperature in a cool, dry place, these walnut meringue cookies can stay fresh for up to 2-3 weeks. Humidity is the enemy of meringues, so make sure your storage container is truly airtight to prevent them from becoming sticky or soft.

Why did my meringue flatten or not get stiff peaks?

Several factors can cause meringue to fail:

• Fat Contamination: Even a tiny speck of egg yolk or grease from a dirty bowl or beater can prevent egg whites from whipping. Ensure all equipment is impeccably clean and dry.
• Cold Egg Whites: Room temperature egg whites whip up with more volume and stability than cold ones. Let them sit out for 30 minutes before starting.
• Over or Under Mixing: Egg whites need to be whipped to stiff peaks, but over-whipping can make them dry and crumbly. Under-whipping won’t create enough structure.
• Adding Sugar Too Fast: Sugar should be added gradually, a tablespoon at a time, allowing it to fully dissolve and stabilize the egg whites.
• Humidity: High humidity can make meringues difficult to dry out and crisp up. Try baking on a less humid day if possible.

Can I use granulated sugar instead of powdered sugar?

While possible, powdered sugar is highly recommended for meringues. Granulated sugar might not dissolve completely, leading to a grainy texture in your finished cookies. Powdered sugar ensures a smooth, uniform, and delicate meringue.

Have an excellent time baking, eating, and gifting these wonderful walnut delicacies!

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📖 Recipe

⛑️ Food Safety Tips

Ensuring food safety is paramount when preparing any recipe, especially those involving eggs. While this recipe uses cooked egg whites, it’s always good practice to follow general food safety guidelines to prevent any issues and ensure your baking experience is both safe and enjoyable.

• Cook to a minimum temperature of 165 °F (74 °C) to ensure any potential bacteria are eliminated, although meringues typically cook at a lower temperature over a longer period.
• Do not use the same utensils on raw eggs (if you’re separating them) that will later touch the cooked cookies without thoroughly washing in between.
• Wash hands thoroughly with soap and warm water after handling raw eggs or any food preparation.
• Don’t leave food sitting out at room temperature for extended periods, especially before baking or after baking if not properly stored.
• Never leave cooking or baking food unattended, as oven temperatures can fluctuate and items can burn quickly.
• Use oils with high smoking points (if the recipe calls for greasing, though parchment paper is used here) to avoid harmful compounds.
• Always ensure good ventilation when using a gas stove or oven to prevent the buildup of fumes.

For further information and comprehensive guidelines on safe food handling, always refer to reputable sources such as Safe Food Handling – FDA.